In my opinion, you just can’t beat Paula Deen’s Broccoli Coleslaw recipe. I love the combination of flavors, colors, and textures she has in this recipe.
This slaw is a favorite of mine.
I’m also a big fan of quick to prepare recipes, and this one delivered and was flavor-packed as well.
I was a little concerned that the dressing might be too sweet, but it has the perfect amount of sweetness for me.
Be sure to include the almonds and sunflower seeds — they are a great addition.
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You just can't beat Paula Deen's Broccoli Coleslaw recipe. I love the combination of flavors, colors, and textures she has in this recipe.
- 2 3 ounce bags oriental-flavor instant ramen noodles, reserve seasoning packet for dressing
- 3/8 cup butter
- 1/4 cup slivered almonds
- 2 12 ounce bags broccoli coleslaw mix (in the bagged salad section of the grocery store)
- 1/4 cup sunflower seeds
- chopped green onion for garnish
- Put the ramen noodles in a bag and crush them with a rolling pin while melting butter in a large skillet over low/medium heat.
- Add the crushed noodles and slivered almonds to the skillet and saute, stirring occasionally (keep temperature at low/medium heat).
- Meanwhile, whisk together all the dressing ingredients in a small bowl.
- Place the shredded broccoli into bowl and toss with the noodles, almonds, and sunflower seeds.
- Pour dressing over salad and toss to coat. Garnish with chopped green onions.
Enjoy!
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Recipe based on one by Ethan’s Mom
Photo by Cookin-jo